For the Swiss Roll:
Ingredients:
Egg Yolk Batter
3 egg yolks
20g granulated sugar
40ml cooking oil
40ml milk
60g cake flour
5-7g green tea powder
Meringue
3 egg whites
40g granulated sugar
For the filling
100g whipping cream
2 tsp granulated sugar
1 can of Japanese red bean
Directions:
1. Separate the eggs and place the egg whites in a large bowl. Preheat the oven to 170C.
2. For the Egg Yolk Batter, in a bowl, place egg yolks and sugar. Beat them with an electric mixer until white like mayonnaise. Add cooking oil and milk, then mix well with an electric mixer. Sift in cake flour and green tea powder and mix well with a whisk.
3. For the Meringue, in a large bowl, whip egg whites until foamy. Add half of the granulated sugar and mix with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form.
4. Add 1/3 Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the Meringue and mix well with a spatula. Pour the batter into the prepared cake pan (10inch square cake pan) spread evenly with a scraper. Bake at 170 -175 degree for 18-20 min.
5. When it's done, cut around the pan sides and then cover with parchment paper, flip upside down, and place it on a wire rack. Remove the baking sheet, cover with another parchment paper, and leave to cool.
6. Meanwhile, whip the cream and sugar until stiff peaks form.
7. Assemble Swiss Roll. Remove the parchment paper, spread the whipped cream evenly over the sponge and then top with a layer of red bean paste randomly around.
8. Gently roll up the sponge to make Swiss Roll and place in the refrigerator to set before serving.
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